风干肠包子

2024-08-18 08:58:48 68

风干肠包子

Details of ingredients

  • 高筋粉500g
  • 蛋清1个
  • 清水250g
  • 酵母5g
  • 3g
  • 2小勺
  • 料酒2勺
  • 酱油2勺
  • 十三香2小勺

Technique

  • 难度中级
  • 工艺
  • 口味咸香
  • 时间三小时

Steps to make 风干肠包子

  • 1.500g高筋粉+1个蛋清+250g冷水+5g酵母+3g盐揉成光滑的面团,密封醒面。
  • 2.把斥巨资买的哈尔滨秋林风干肠切成小丁。
  • 3.肉搅碎成馅。加2小勺盐、2勺料酒、2勺酱油、1小勺十三香。
  • 4.画重点,加干肠调料10g。
  • 5.加1小勺耗油、1小勺香油。
  • 6.泼热油,搅匀。少量多次打入一些冷水。
  • 7.加风干肠丁拌匀,静置两小时以上。
  • 8.面醒至两倍大、按压不回弹,揉搓排气。
  • 9.搓成长条,分割成小面剂子。
  • 10.按扁。
  • 11.擀薄。
  • 12.包馅。
  • 13.二次醒发20分钟后开蒸,大火沸腾后转中火蒸15分钟左右。(如果包子小,适量缩短时间)
  • 14.成品图。
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